• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.299-304
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• 2019

Yogurt was prepared with different substitution ratio [10, 20, 30, and 50% (w/w)] of skim milk with enzymatically saccharified Korean rice wine lees powder (eKRWLP) and fermented with commercially available mixed lactic acid bacteria (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus thermophilus) at $40^{\circ}C$ for 18 h. Fermentation characteristics were evaluated in terms of acid production (pH and titratable acidity) and viable cell counts of lactic acid bacteria. The pH of yogurts decreased with increasing eKRWLP substitution ratio of skim milk. After 12 h fermentation, titratable acidities of eKRWLP substitution and control (yogurt made without eKRWLP) were 0.84~1.04% and 0.93%, respectively. The titratable acidities of yogurts prepared with 10 and 20% substitution ratio increased than that of the control yogurt, but titratable acidities of yogurts of 30 and 50% substitution ratio decreased. After 9 h fermentation, the number of viable lactic acid bacterial cell were increased to 8.18~8.24 log CFU/g in all yogurts. In sensory evaluation, there were similar preference for eKRWLP yogurts prepared with 10 and 20% substitution ratio and the control. When eKRWLP substitution and control yogurts fermented for 9 h were incubated at $4^{\circ}C$, their pHs and titratable acidities were slightly changed but the number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ for 11 days in yogurts prepared with 10 and 20% substitution ratio among eKRWLP substitution yogurts. These results suggest that eKRWLP can be used as substituent of skim milk and the optimum substitution ratio is around 10~20%.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.120-126
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• 2019

In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that 'hardness,' 'springiness,' and 'chewiness' of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). ${\alpha}-Glucosidase$ inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.655-661
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• 2022

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

• Journal of Life Science
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• v.32 no.9
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• pp.667-677
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• 2022

Dolsan mustard seeds (DMS) were added in whole, crushed, and roasted form at 0.5 g (S-1), 1.0 g (S-2), and 1.5 g (S-3), respectively to broth and heated for 10 or 15 min. After cooling, the quality characteristics were measured. Salinity and pH decreased with boiling time. The antioxidant activities of the experimental broth were measured in terms of total polyphenol content, total flavonoid content, electron donating ability (EDA), 2,2-azino-bis (3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The overall, antioxidant activity was higher in broths containing 1.0 g and 1.5 g DMS than in those containing 0.5 g DMS and the activity increased with increasing boiling time. Sinigrin was not detected in the control group, and no significant difference in sinigrin content was noted among broths containing different concentrations of DMS. A high glutamic acid content was detected in the control broth, whereas glutamic acid, aspartic acid, glycine, proline, alanine, and arginine were detected in the broths containing DMS. The free amino acid contents, particularly aspartic acid and glutamic acid contents, were high in umami. Volatile components, such as 2-propenyl-isothiocyanate (ITC), allylthiocyanate, n-butyl ITC, and 3-butenyl ITC, were detected in the DMS-containing broths. Sensory evaluation revealed that a higher amount of DMS added and a longer heating time increased the overall taste preference, and the difference was statistically significant. The purpose of this study was to present basic data on the quality characteristics of DMS-added broths to aid in the development of new products using DMS.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.51-61
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• 2023

This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.204-211
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• 2023

This study investigated the physicochemical properties and palatability-enhancing effects of the alcohol precipitate, in the enzymatic extracts of Sargassum confusum C. Agardh (SC), obsained using the crude enzyme of Shewanella oneidensis PKA 1008. We analyzed the oligosaccharides recovered from the alcohol precipitate using a thin-layer chromatography for SC-degrading extracts, pH, color, reducing sugar, and viscosity. Thin-layer chromatography showed that after treating with the crude enzyme for 60 h, the polysaccharides were degraded into tetramers, dimers, and trimers and pH increased in the alcohol precipitate (EtOH Sedi). In terms of color, the redness and yellowness of alcohol precipitate/supernatant (EtOH Sedi+Super) and the brightness of EtOH Sedi were the highest among enzyme treated for 0 h and 60 h, EtOH Sedi, and EtOH Sedi+Super. In the reducing sugar analysis, EtOH Sedi showed the lowest value of 13.63 ㎍/mL, and the lowest viscosity of 1.13. In terms of the sensory evaluation, EtOH Sedi+Super showed the highest value with respect to the overall preference. These results suggest that the crude enzyme of S. oneidensis PKA 1008 is effective at degrading polysaccharides, and its recovery increases the palatability of the alcohol precipitate.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.706-712
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• 2011

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at $4^{\circ}C$ and fordevelopment of a standard recipe. Total aerobic bacteria level were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear, and $3.00{\pm}0.14$ log CFU/g in julienne white radish (control). Coliform counts were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear and $1.84{\pm}0.17$ log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1981-1987
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• 2013

In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.